A lovely, simple puree of sweet roasted carrots and fennel, made soupy with vegetable stock and lifted with a bit of garlic and thyme. Fennel's usual aniseed flavour is quite muted here - it really just adds a savoury note that gives this fully vegan dish a full-bodied flavour that you'd normally only get from a chicken or veal stock. Reheat, thinning with a little water if you'd prefer a more liquid soup, and serve, sprinkled with fresh coriander, parsley or chervil, with a swirl of yoghurt or creme fraiche and crusty bread on the side. 1 litre.
Carrots, fennel, onion, garlic, thyme, olive oil, vegetable stock.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.